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This elegant, savory dish is pretty served with triangles of toast that you've sprinkled with parsley.

Shrimp Newburg

4 tablespoons butter
1/2 onion, chopped
1 clove garlic, minced
6 tablespoons all-purpose flour
3 cups milk
4 tablespoons dry sherry
Worcestershire sauce
Salt and ground black pepper
Tabasco sauce
1 pound cooked shrimp
1 (4-ounce) can mushrooms
3 large hard-boiled eggs, peeled and chopped
1/2 cup freshly grated Parmesan cheese, divided use

1 to 2 tablespoons butter

1. Preheat oven to 375*F (190*C).
2. Melt butter; saute onion and garlic until tender. Add flour; mix well. Gradually add milk, stirring constantly. Cook until sauce thickens; add sherry and seasonings to taste.
3. In a separate bowl, combine shrimp, mushrooms, eggs, and parsley. Add
   sauce along with 1/4 cup Parmesan to shrimp mixture; mix well.
4. Pour mixture into a buttered 2-quart casserole dish and top with remaining cheese. Dot with butter. Bake 10 minutes, until slightly browned on top.

Serves 4 to 6.